Buffalo Fish Fried
Deep fry fish at 350 degrees Fahrenheit until internal temperature is 145 degrees Fahrenheit and golden brown. Serve fish while hot and enjoy! get some Louisiana hot sauce and Tartar Sauce...
What do you need to know about Louisiana Fish Fry? the authentic essence of Cajun cuisine, blending spices and seasonings that keep your meals rooted in generations of comfort food. ingredients and genuine flavors. Louisiana Fish Fry takes the guesswork out of cooking authentic Cajun dishes.
Where to Try It Buffalo Fish
Lassis Inn
518 E 27th St, Little Rock, Arkansas, 72206, United States
At Little Rock’s Lassis Inn, fried buffalo fish has been a menu staple for about a century. This institution is one of the state’s oldest restaurants, likely opening between 1905 and 1931 (the official date isn’t public knowledge). The restaurant holds a special place in Southern history: During the civil rights movement, Black Americans sought refuge at Lassis, where they could gather, speak freely, and organize
Need to Know
Buffalo fish has been connected with Haff disease. This toxin occurs in several freshwater species, including pike, eel, crayfish, and Atlantic salmon, but is extremely rare. If you do experience the symptoms of Haff disease (severe muscle pain, stiffness, and brown urine) in the 24 hours after consuming buffalo fish, seek medical attention.
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Pecan Crusted Speckled Trout Catch and Cook
Try this way to cook big speckled trout filets. It is a great way to get away from the average fried fish dinner.
Mexican CEVICHE' Fast & Easy!
Xeviar & Cinnamon's simple recipe for homemade Ceviche' is easy and fast. Great for hot weather to enjoy with a cold beverage. This costs less than a restaurant to make yourself and we think tastes amazing. Give it a try! Recipe Below...
Ceviche':
12 Limes, 13 if you want sliced lime garnish
1 to 1.5 Pounds Orange Roughy / Sol / Rock Cod / Etc.
4 Medium / 8 Small Tomatoes
2 Green / Red Bell Peppers
2 Medium Yellow / Torpedo Onions
2 Jalapeno / 2 Serrano Peppers or both for spicy (fine chop)
2 Stalks Celery
2 Avocados (large dice)
1 Bunch Cilantro (fine chop)
1 Teaspoon Sea Salt
1 Teaspoon Lemon Pepper
1/4 to 1/2 Cup Clamato Picante' Juice
1/2 Cucumber / 1 Lemon Cucumber
1/3 Cup Manzanillo Olives (with pimento ok)
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Cooking Tips : How to Pick Cod
Kitchen Tips: How to Pick Cod. Basic cooking techniques and tips for Picking Cod
Pecan-Crusted Grouper with Frangelico Sauce
Coastal Cooking Quick Bites - How to Make Pecan-Crusted Grouper with Frangelico Sauce
Ingredients:
1 ¼ cup pecans, finely chopped vegetable oil
½ cup Italian-seasoned bread crumbs ¾ cup heavy cream
4 (5 oz.) grouper fillets 6 tablespoons Frangelico Liqueur
All-purpose flour Salt and pepper to taste
1 cup mill
Directions:
Mix the pecans and bread crumbs in a shallow dish. Coat the fillets with flour and then the milk. Press both sides of the fillets in the pecan mixture. Heat a skillet over medium gas heat and add a small amount of oil. Add the fillets and cook for 5 to 7 minutes per side or until the fillets flake easily and are brown on both sides. Remove to a platter and cover to keep warm.
Combine the cream, liqueur, salt and pepper in a skillet and simmer for 3 to 4 minutes or until thickened. Drizzle the sauce over the fillets on serving plates. Or, drizzle the sauce in the center of each serving plate and top each serving with one of the fillets.
Serves 4
Recipe by Jim O’Brien The Yacht Restaurant,1995
As featured in Pensacola Energy's Fiesta Seafood Cookbook, available for purchase at